Mozzarella

PREPARE INGREDIENTS AND EQUIPMENT

MIX CITRIC ACID & MILK
Add 3/4 tsp of citric acid, 1/2 cup of cool water, and 1/2 gallon of milk into the pot.

HEAT THE MILK
Heat the milk slowly to 90F, while occasionally stirring to prevent burning at the bottom of the pot.
Using an electronic stove (induction, etc.) to heat the milk will make it easier to adjust the temperature.
Watch for curdle formation. If curds are not forming, then increase the temperature to 95-100F.

ADD THE RENNET
When the milk reaches 90F (or when it forms curds) turn off the stove and add in the 1/8 tsp of rennet.
Then, stir in top to bottom motion for approximately 30 seconds and stop.
Cover the pot and leave undisturbed for 5 minutes.
After 5 minutes, check whether there is a clear separation between the curds and whey. If the curd is too soft, let it sit longer.

CUT THE CURD
Cut the curds into a 1" checkerboard pattern using a spatula/knife.

TRANSFER & DRAIN CURD
Scoop the curds using a slotted spoon into a colander.
Press the curd with your hand, draining off as much whey as possible.
Transfer the drained curd into a microwave-safe bowl.

HEAT CURD & REMOVE WHEY
Add 1/2 of salt into the curd for flavor.
Next, microwave the curd for 1 minute.
Heat will cause more whey separation from the curd, so drain off the whey again.
Quickly work the curd using a wooden spoon.
Microwave two more times for 35 seconds each and repeat the steps (drain and knead).

KNEAD & STRETCH CURD
Remove the curd from the bowl and continue kneading until it has a shiny and smooth texture.

SERVE & ENJOY
The mozzarella is ready as soon as it's cool enough to eat.